Donna Lasagna

• 1 pound lean ground beef (90% lean)
• 8 ounces mild or hot Italian sausage
• 1 can (15 ounces) tomato puree
• 2 cans (6 ounces each) tomato paste
• 3 tablespoons dried parsley flakes, divided
• 2 tablespoons sugar
• 1 tablespoon dried basil
• 1-1/2 teaspoons salt, divided
• 1 garlic clove, minced
• 2 large eggs, lightly beaten
• 3 cups cream-style cottage cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon pepper
• 9 lasagna noodles, cooked and drained
• 4 cups shredded part-skim mozzarella cheese

1. In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato puree, tomato paste, 1 tablespoon parsley, sugar, basil, 1 teaspoon salt and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
2. In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, pepper, and remaining parsley and salt.
3. Spread 1/2 cup meat mixture in a greased 13x9-in. baking dish. Layer with 3 noodles, a third of the cheese mixture, 1-1/3 cups mozzarella cheese and a third of remaining meat sauce. Repeat layers twice.
4. Bake at 350u0b0 for 1 hour or until a thermometer reads 160u0b0. Let stand for 15 minutes before cutting.

ground beef, sausage, tomato puree, tomato paste, parsley flakes, sugar, basil, salt, garlic, eggs, creamstyle, parmesan cheese, pepper, lasagna noodles, mozzarella cheese

Taken from www.tasteofhome.com/recipes/donna-lasagna/ (may not work)